Fig, Prosciutto and Gorgonzola Pissaladière


Preparation info

  • Difficulty


  • Makes


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

During the 14th century the French decided to break away with two equally important staples of Italian life — the papacy and the pizza. The Antipope was set up in Avignon where Roman cooks most probably taught the French a little something about pizza. The French adapted the pizza to taste, and what survives is the pissaladière.


  • 1 quantity puff pastry
  • egg wash, for brushing
  • 250 g (9 oz/1 cup) caramelised onion
  • 6 prosciutto slices
  • 6 fresh figs, quartered
  • 90 g ( oz) gorgonzola cheese
  • 30 ml (1 fl oz/ tablespoons) olive oil


To make the bases, roll out the puff pastry to make a 25 x 38 cm (10 x 15 inch) rectangle, about 3 mm ( inch) thick. Trim the edges and cut the pastry into 12 cm ( inch) squares — you should make six squares in total. Remember, when cutting puff pastry do not drag the knife through the pastry, cut the pastry from the top down. Lay the squares on a baking tray lined with baking paper, leaving a 3 cm ( inch) space between each one. Brush the edges of each square with egg wash.

Preheat the oven to its highest temperature. Spread 2 tablespoons of caramelised onion over each square, leaving a 2 cm (¾ inch) border around the edges. Lay a single piece of prosciutto over the onion and arrange four fig quarters on top. Scatter over pieces of gorgonzola and drizzle with olive oil.

Cook the pissaladière for 15 minutes, turning the tray after 10 minutes, until the base is cooked through. Allow to cool slightly on the trays before serving.


You can make canapés by cutting the pastry into 4 cm ( inch) squares and adjust the toppings. Cook for 10 minutes in a 180°C (350°F/Gas 4) oven.